Boston Brown Bread

Ingredients

• two cups corn-meal
• two cups graham flour
• one cup New Orleans molasses
• three cups sour milk or buttermilk
• three even teaspoons soda
• two even teaspoons salt

Method

1. 1

   Mix together the meal, flour, soda, and salt.

2. 2

   Add the molasses and milk, stir thoroughly, pour into a well-greased mold, cover closely, and steam for four or five hours.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 94. The excerpt below is the record exactly as published.

wo cups of graham flour with which a teaspoonful of sugar and half a tea- spoonful of salt have been mixed, then add the whites of the eggs beaten stifl", pour into greased gem pans, and bake half an hour, or until brown. Graham Gems with Sour Milk. — Beat together one cup of sour milk or cream, one teaspoonful of salt, half a teaspoonful of soda, and a cup and a half of graham flour, and bake in greased gem pans. Graham Gems with Sweet Milk. — Beat together one cup of sweet milk, one tablespoonful of melted butter, one teaspoonful of sugar, half a teaspoonful of salt, one ^%%-, and two teaspoonfuls of baking powder. Stir in one and a half cups of graham flour, and bake in greased gem pans. Muflin rings can be used for baking these gems in, but mufiin pans are much better. If iron pans are used they should be hot when the batter is put into them, and should be placed in the oven where the greatest heat will be at the bottom, so the gems may rise to their full- est capacity before browning on top. It is frequently advisable to set the pan on top of the stove about a minute before putting it in the oven, that it may heat thoroughly and thus facilitate the rising of the gems. Boston Brown Bread. — Two cups corn-meal, two Bread- Making . 207 cups graham flour, one cup New Orleans molasses, three cups sour milk or buttermilk, three even teaspoons soda, two even teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.